Curry is always a favourite at the dinner table and what better way to warm up your cold nights than with a scrumptiously filling curry (unless you’re like me and it doesn’t matter what the weather is like). Curries are always a great dinner option, full of vegetables and yummy goodness that even the fussiest eaters tend to like. This recipe is taken from HelloFresh and is sure to make you and your dinner guests full and feel all warm inside- and out if you like a lot of chilli.
Normally made with beef, this take on a massaman curry is quick to make, so forget about ordering Thai when you can make it yourself!
Thai Chicken Massaman Curry Recipe – Serves 4
2 white washed potatoes
1 ½ cups basmati rice
1 ½ tin coconut milk
2 long red chillies (optional)
½ packet roasted peanuts
500 gm chicken thighs
3 ½ tablespoons massaman curry paste
2 heads broccoli
baby spinach leaves
½ tsp Salt (for the curry)
½ tsp Salt (for the rice)
3 cups of water (for rice)
- Chop the potato(unpeeled) into 1 cm chunks. TIP: Cutting the potato to the correct size ensures it cooks in the allocated time. Slice the chicken thigh into 1 cm strips.
- Add the water and the salt to a medium saucepan and bring to the boil. Rinse the basmati rice Add the rice to the boiling water, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!
- While the rice is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the massaman curry paste, potato and chicken thigh and cook for 3-4 minutes or until the chicken is browned and coated in the curry paste. TIP: Add less curry paste if you are sensitive to heat! Add the coconut milk, cover with a lid or aluminium foil and reduce the heat to medium. Simmer for 10-15 minutes or until the potato is tender.
- While the curry is cooking, chop the broccoli into 2 cm florets and roughly chop the stalk. Thinly slice the long red chilli (if you’re using it). TIP: Some like it hot but if not just hold back on the chilli.
- Once the curry has about 5 minutes of cook time remaining, add the broccoli and cook until just tender. Once tender, stir through the baby spinach leaves, salt and a pinch of pepper. Remove from the heat. TIP: Taste the curry and add a pinch of sugar if you feel it needs it.
- Divide the basmati rice between bowls and top with the chicken massaman curry. Sprinkle over the roasted peanuts and long red chilli.
If you want to save time on having to find the ingredients, you can have HelloFresh deliver this and many more ready to throw together recipes that take the guesswork out of cooking. Or, you can buy all the ingredients needed to create this yummy curry from Woolworths and Harris Farm. Purchase through any of these retailers and earn Cashback.
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Image credit: HelloFresh
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